You can make Sauteed Spinach, a simple and delicious side dish, in just 10 minutes. Its vibrant green color and delicate flavor make it a versatile and nutritious addition to any meal.
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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Simple and easy side dishes are always some of my favorites. From sauteed mushrooms to sautéed yellow squash, knowing the cooking skill of sautéing can result in some easy-tasting side dishes.
We eat spinach as one of our weekly vegetables, and this sauté method happens to be one of our favorites. Initially, my husband would always saute the spinach in a large skillet, but could never fit the right amount in the pan.
The amount he could fit in the pan resulted in a very small amount of cooked and wilted spinach. It was delicious, but it was never enough. Y’all know what I’m talking about.
This method uses a large pot or Dutch oven, giving you the opportunity to cook way more spinach at a time. Everyone can enjoy spinach now thanks to this method. If you like sautéed spinach, check out my sautéed beet greens or my creamed spinach recipe.
Ingredients for Sauteed Spinach
- Spinach – I use 16 ounces, as this is what I can fit in a large pot. Use regular spinach or fresh baby spinach.
- Fat – I prefer olive oil, but feel free to use any oil you prefer. I’ve even used butter with fantastic results.
- Seasonings – fresh garlic, kosher salt, black pepper, and garlic powder.
Tools Needed
- Dutch Oven (if making a smaller quantity, a large skillet can be used)
- Wooden Spoon or Spatula
- Colander and Kitchen Towels/Paper Towels – if using fresh spinach leaves that need to be washed. Most spinach sold in stores has been triple-washed already.
Find the full recipe and instructions for this sauteed spinach recipe in the printable recipe card below.
How to make Sautéed Spinach
Heat olive oil in a large pot over medium heat.
Add the garlic cloves to the pot and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the spinach, kosher salt, black pepper, and onion powder to the pot and stir. It will start to reduce.
Sauté the spinach, stirring frequently for about 2-3 minutes, until it becomes wilted and tender.
Once the spinach is cooked, taste and adjust the seasoning if necessary.
Serve the sautéed spinach immediately as a delicious and healthy side dish. Season with additional salt and pepper to taste if desired.
Tanya’s Top Tip
Make sure your heat is only around medium heat when sauteing the garlic. Any hotter than that, and your garlic may burn. Medium heat is enough to release the taste and fragrance of the garlic.
Storage Tips
To store leftover sauteed spinach, first allow it to cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will remain fresh for 3-4 days.
To reheat sautéed spinach, you can either gently warm it in a skillet over medium heat on the stovetop or place it in a microwave-safe dish, cover lightly, and heat on medium power in short intervals in the microwave, stirring occasionally until just warmed through.
Recipe Variations and Customizations
For sautéed spinach, you can explore a range of recipe variations and customizations to suit your palate or make the dish complement your meal. Here are some ideas:
- Citrusy Spinach: Squeeze fresh lemon juice over the cooked spinach for a bright, tangy finish.
- Spicy Spinach: Sprinkle crushed red pepper flakes while sautéing for a spicy kick.
- Nutty Spinach: Toss in toasted pine nuts or sliced almonds for added crunch and nuttiness.
- Cheesy Spinach: Sprinkle grated Parmesan or crumbled feta cheese over the hot spinach for a cheesy melt.
- Mediterranean Spinach: Mix in chopped olives, capers, and a dash of oregano for a Mediterranean flair.
FAQs
Olive oil is favored for its taste and health perks, yet avocado oil, coconut oil, or butter are great alternatives for varied flavors and dietary needs.
Absolutely! Garlic, onions, mushrooms, bell peppers, and spices like nutmeg or red pepper flakes can enhance the dish’s flavor.
Young, tender spinach leaves are less likely to be bitter. You can also balance bitterness by adding ingredients like garlic, lemon juice, or a pinch of sugar.
Yes, you can sauté frozen spinach. It’s a convenient option when fresh spinach isn’t available. To do so, first, thaw the spinach and squeeze out as much excess water as possible to prevent it from becoming too watery when cooked.
Looking for recipes to serve along with this sauteed spinach? Try these out:
I hope you enjoy this sautéed spinach as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
An Easy Sautéed Spinach Recipe
Ingredients
- 16 oz spinach washed and dried
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic cloves to the pot and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the spinach, kosher salt, black pepper, and onion powder to the pot and stir. It will start to reduce.
- Sauté the spinach for about 2-3 minutes, stirring frequently, until the spinach is wilted and tender.
- Once the spinach is cooked, taste and adjust the seasoning if necessary.
- Serve immediately and season with additional salt and pepper to taste if desired.
Notes
- Make sure the heat is only at medium heat when sautéing the garlic.
- Serve immediately for the best flavor and results.